Description
Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the elegant caramelized sugar topping of crème brûlée. These individual-sized treats feature a buttery graham cracker crust and a smooth, velvety filling, making them the perfect dessert for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Caramelized Topping
- 1/4 cup granulated sugar (for caramelized topping)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix them well until the crumbs are evenly coated. Press about a spoonful of this mixture firmly into the bottom of each muffin cup to create an even crust layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, blending well after each addition to maintain a smooth texture. Next, stir in the vanilla extract and sour cream, mixing just enough to combine all ingredients without overbeating.
- Bake the Cheesecakes: Distribute the cheesecake filling evenly over the prepared crusts in the muffin tin. Place the tin in the preheated oven and bake for 18 to 20 minutes, or until the centers of the cheesecakes are set but still slightly jiggly. Remove from the oven and allow them to cool completely at room temperature before transferring to the refrigerator. Refrigerate for at least 2 hours to chill and firm up the cheesecakes.
- Caramelize the Sugar Topping: Just before serving, evenly sprinkle about a teaspoon of granulated sugar over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar by moving the flame continuously over the surface until it melts, turns golden brown, and forms a crisp, bubbly crust. Let the caramelized sugar cool and harden for a few minutes to create the signature brûlée topping.
Notes
- You can substitute the graham cracker crust with digestive biscuits for a different flavor.
- If you don’t have a kitchen torch, you can place the cheesecakes under a broiler for a minute or two, but watch closely to avoid burning.
- Be careful not to overbake the cheesecakes to maintain a creamy texture.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- Allow the caramelized topping to fully cool before serving to ensure a crunchy texture.
